Easy to do – soak the seeds, put them in a suitable container, rinse them each day

Seeds are available locally (I get mine from Scoopaway, there are several other shops on the Gloucester Road)

Minimal food miles – grown in your kitchen (although the seeds may have come from another continent, at least they’re efficient to transport, certainly not by air)

Minimal packaging (just the bag that you bought the seeds in)

Minimal waste (you only need to grow as many as you want and the sprouts will keep for 4 – 6 days in the fridge of you don’t want them immediately)

Provides a variety of food as there are loads of different seeds you can grow

Sprouts can be grown all year round – great in the winter

Very fresh food

Some seeds (such as Mung Beans) can be grown in a jam-jar, no other equipment needed. Or you can buy specially-designed sprouting containers from shops such as Scoopaway or online (there are many to choose from lots of different designs).

There’s loads of information online (for example the Wikipedia article on Sprouting) but maybe the best bet is to ask your local supplier for advice or just spend a few pence on some mung bean seeds and get started. Happy sprouting!